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Introduction
As the holiday season approaches, our palates often crave the comfort of traditional festive flavors. This Festive Spiced Chickpea & Sweet Potato Curry offers a unique twist on holiday fare, marrying the warmth of Christmas spices with the healthful benefits of a plant-based curry. The dish draws inspiration from both Indian cuisine and Western holiday traditions, creating a fusion that's as nourishing as it is delicious. Historically, spices like cinnamon, nutmeg, and cloves were precious commodities, often reserved for special occasions and celebrations. By incorporating these into a hearty curry, we're not only honoring their festive associations but also embracing their health benefits, known to aid digestion and boost immunity during the cold winter months.
Ingredients
• 2 large sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 14-oz can chickpeas, drained and rinsed
• 1 14-oz can diced tomatoes
• 1 14-oz can full-fat coconut milk
• 1 cup vegetable broth
• 2 cups baby spinach, loosely packed
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges, for serving
Step 1:
Preheat the oven to 425°F (220°C). Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
Step 2:
While sweet potatoes roast, heat remaining 1 tablespoon olive oil in a large saucepan or Dutch oven over medium heat. Add chopped onion and cook for 5 minutes until softened.
Step 3:
Add minced garlic and grated ginger to the onions. Cook for 1 minute until fragrant.
Step 4:
Stir in curry powder, cinnamon, nutmeg, and cloves. Cook for 30 seconds to toast the spices.
Step 5:
Add chickpeas, diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Step 6:
Add roasted sweet potatoes to the curry and simmer for an additional 5 minutes to meld flavors.
Step 7:
Stir in baby spinach and cook until just wilted, about 1-2 minutes. Season with salt and pepper to taste.
Step 8:
Serve hot, garnished with chopped cilantro and lime wedges on the side.
Q: Can I make this curry in advance?
A: Yes, you can prepare the curry up to 2 days in advance. The flavors will deepen over time. Reheat gently and add fresh spinach just before serving.
Q: Is this recipe freezer-friendly?
A: Yes, you can freeze the curry for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding fresh spinach when serving.
Q: How can I make this curry less spicy?
A: Reduce the amount of curry powder and omit any additional chili or red pepper flakes. You can also add a dollop of yogurt when serving to balance the heat.
• For a spicier curry, add 1/2 teaspoon of red pepper flakes or 1 diced jalapeño pepper.
• Sweet potatoes can be substituted with butternut squash for a different flavor profile.
• For a lighter version, use light coconut milk instead of full-fat.
• This recipe is naturally gluten-free and vegan. Ensure all packaged ingredients are certified gluten-free if needed.
• Look for firm, orange-fleshed sweet potatoes for the best texture and flavor in this dish.
• To save time, you can use pre-cubed sweet potatoes found in some grocery stores' produce sections.
Ladle the curry into bowls and serve with a sprinkle of fresh cilantro and a lime wedge. Pair with steamed basmati rice or naan bread if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Start roasting the sweet potatoes first, then prepare the curry base while they cook to optimize your time.
- For best flavor, toast whole spices and grind them fresh before adding to the curry.
- Don't overcook the sweet potatoes; they should be tender but still hold their shape.
- Adjust the consistency of the curry by simmering longer to thicken or adding more broth to thin it out.
For a protein boost, add cubed firm tofu or replace chickpeas with cooked lentils. For a green version, substitute sweet potatoes with zucchini and green peas.
Serve with a chilled mango lassi or a light, crisp white wine like Riesling. For a non-alcoholic option, try a ginger-lemon spritzer.
Best in fall and winter when sweet potatoes are in season, but enjoyable year-round.
Contains coconut. May contain traces of tree nuts if packaged coconut milk is used. Always check individual ingredient labels for allergen information.
